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Kati Katina - One of the best experts on this subject based on the ideXlab platform.
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Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates.
Food chemistry, 2019Co-Authors: Elisa Arte, Emilia Nordlund, Xin Huang, Kati KatinaAbstract:Abstract The effect of three combinations of Bioprocessing methods by lactic acid fermentation, cell wall hydrolyzing enzymes and phytase on the biochemical (protein, fat, carbohydrate composition) and technofunctional properties (protein solubility, emulsifying and foaming properties) of wheat bran protein isolates were evaluated. The Bioprocessing increased the protein (up to 80%) and fat content (up to 22.8%) in the isolates due to the degradation of starch and soluble pentosans. Additional proteins, globulin 3A and 3C, chitinase, β-amylase and LMW glutenins, were identified from the electrophoretic pattern of the protein isolate bioprocessed with added enzymes. Generally, the bioprocessed protein isolate had lower protein solubility and stronger net charge in pH below 7, when compared to the protein isolate made without Bioprocessing. The emulsifying properties of the protein isolates were not affected by Bioprocessing. However, the foaming stability of the protein isolates was nearly doubled by Bioprocessing with cell wall hydrolyzing enzymes and phytase.
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Changes in the phytochemical profile of rye bran induced by enzymatic Bioprocessing and sourdough fermentation
Food Research International, 2016Co-Authors: Ville M. Koistinen, Kaisa Poutanen, Emilia Nordlund, Kati Katina, Kati HanhinevaAbstract:Abstract Rye bran is a rich source of phytochemicals, such as alkylresorcinols, benzoxazinoids, and phenolic acids, which likely are attributing to the positive health effects of whole-grain foods. In this study, we examined the effect of two types of Bioprocessing of rye bran on the phytochemical profile as compared with non-processed rye bran, using a non-targeted LC–MS metabolomics method. The four breads included in the study were commercial sourdough rye bread baked with 100% rye flour, a white wheat bread, a white wheat bread fortified with native rye bran, and a white wheat bread fortified with bioprocessed rye bran. The changes induced by the combination of enzymatic processing and yeast fermentation in the phytochemical pool were dissimilar to sourdough fermentation. Notably, the amount of free phenolic acids in bran was significantly increased, some of the hexose moieties were released from benzoxazinoids, and alkylresorcinols experienced moderate degradation. The enzymatic Bioprocessing increased the bioaccessibility of several phytochemicals, thus making breads fortified with bioprocessed rye bran attractive targets of functional food development.
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impact of enzymatic and microbial Bioprocessing on protein modification and nutritional properties of wheat bran
Journal of Agricultural and Food Chemistry, 2015Co-Authors: Elisa Arte, Emilia Nordlund, Kati Katina, Carlo Giuseppe Rizzello, Michela Verni, Rossana CodaAbstract:Besides providing dietary fiber, wheat bran is a recognized source of protein and is considered a very valuable substitute for other protein-rich sources in the food and feed industry. Nonetheless, several factors affect protein bioavailability, including bran's layered structure. This study showed the influence on the release and protein modification of wheat bran of different Bioprocessing methods involving the activation of endogenous enzymes of bran, the addition of an enzyme mixture having carbohydrase activity, and microbial fermentation. Bioprocessing in acidic conditions significantly enhanced the solubilization of protein from wheat bran, reaching the highest value in the treatment where the sole endogenous protease activity was activated. Bioprocessing through controlled fermentation allowed a more intense proteolysis and strongly impacted the in vitro digestibility of proteins. The combined use of starter cultures and cell-wall-degrading enzymes was characterized by the highest increase of phytase activity and total phenols.
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bran Bioprocessing for enhanced functional properties
Current opinion in food science, 2015Co-Authors: Rossana Coda, Kati Katina, Carlo Giuseppe RizzelloAbstract:Bran is the nutritious outer layer of the cereal grain, too often discarded during milling, since its use in the food industry poses several technological problems. However, bran provides dietary fiber and many different bioactive substances, including phenolic compounds, which can exert a beneficial effect on human health. The biological value of bran can also be enhanced by different processing techniques, while at the same time also improving some of the technological drawbacks, such as loss of volume in bread and unappealing taste. This review will summarize recent Bioprocessing technologies such as enzymatic processing and fermentation, aimed at enhancing the nutritional and technological functionality of bran.
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Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran
Food & function, 2013Co-Authors: Jenni Lappi, Hannu Mykkänen, Emilia Nordlund, Kati Katina, Anna Marja Aura, Marjukka Kolehmainen, Kaisa PoutanenAbstract:Rye bran contains a high amount of phenolic acids with potential health promoting effects. However, due to binding to dietary fibre, the phenolic acids are poorly absorbed in human body. We used Bioprocessing with enzymes and yeast to release phenolic acids from the fibre complex and studied the effect of Bioprocessing on absorption of phenolic acids in healthy humans. White wheat breads fortified with bioprocessed or native rye bran, and wholegrain rye bread and white wheat bread as controls were served to 15 subjects in a randomized order in the cross-over design. Urine was collected at the basal state and over 24 hours in four-, eight-, and twelve-hour periods and analyzed for phenolic acids and their metabolites with gas chromatography. A total of six blood samples were taken over four hours to study the effect of the bread ingestion on postprandial glucose and insulin responses. Bioprocessing of rye bran increased the proportion of free ferulic acid (FA) and soluble arabinoxylan in the bread. Ingestion of the white wheat bread fortified with bioprocessed rye bran increased (p < 0.001) urinary excretion of FA particularly during the first four hours, indicating increased absorption of FA from the small intestine. The postprandial glucose and insulin responses were similar between these breads. Bioprocessing of rye bran did not affect excretion of benzoic, phenylpropionic, and phenylacetic acid metabolites. As a conclusion, bioprocessed rye bran as compared with native rye bran increased absorption of FA from the small intestine, but did not improve postprandial glucose and insulin responses.
Kaisa Poutanen - One of the best experts on this subject based on the ideXlab platform.
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Changes in the phytochemical profile of rye bran induced by enzymatic Bioprocessing and sourdough fermentation
Food Research International, 2016Co-Authors: Ville M. Koistinen, Kaisa Poutanen, Emilia Nordlund, Kati Katina, Kati HanhinevaAbstract:Abstract Rye bran is a rich source of phytochemicals, such as alkylresorcinols, benzoxazinoids, and phenolic acids, which likely are attributing to the positive health effects of whole-grain foods. In this study, we examined the effect of two types of Bioprocessing of rye bran on the phytochemical profile as compared with non-processed rye bran, using a non-targeted LC–MS metabolomics method. The four breads included in the study were commercial sourdough rye bread baked with 100% rye flour, a white wheat bread, a white wheat bread fortified with native rye bran, and a white wheat bread fortified with bioprocessed rye bran. The changes induced by the combination of enzymatic processing and yeast fermentation in the phytochemical pool were dissimilar to sourdough fermentation. Notably, the amount of free phenolic acids in bran was significantly increased, some of the hexose moieties were released from benzoxazinoids, and alkylresorcinols experienced moderate degradation. The enzymatic Bioprocessing increased the bioaccessibility of several phytochemicals, thus making breads fortified with bioprocessed rye bran attractive targets of functional food development.
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Amino acid-derived betaines dominate as urinary markers for rye bran intake in mice fed high-fat diet--A nontargeted metabolomics study.
Molecular nutrition & food research, 2015Co-Authors: Jenna Pekkinen, Hannu Mykkänen, Pekka Keski-rahkonen, Kaisa Poutanen, Valérie Micard, Natalia Rosa-sibakov, Marko Lehtonen, Kati HanhinevaAbstract:Scope Bioprocessing of whole grain cereals may affect the bioavailability of phytochemicals associated with grain fiber and ultimately lead to different health outcomes. Here, we studied the impact of long-term feeding with intact and bioprocessed rye bran on the urinary phytochemical profile of mice. Methods and results Nontargeted hydrophilic interaction chromatography-ESI-qTOF-MS metabolite profiling approach was applied on urine samples collected from three groups of diet-induced obese mice fed for 8 weeks with one of the three diets: high-fat (HF) control diet, HF diet enriched with intact rye bran, or HF diet enriched with bioprocessed rye bran. The most striking finding was the increased urinary excretion of several amino-acid derived betaines after both rye diets. These included proline betaine, alanine betaine, valine betaine, phenylalanine betaine, pipecolic acid betaine, and trigonelline, but not glycine betaine. Furthermore, Bioprocessing may have improved the bioavailability of rye-derived phytochemicals, as higher increase in, e.g. ferulic acid and benzoxazinoid metabolites were observed in urine of mice fed with bioprocessed than intact rye bran. Conclusion Urinary excretion of various betaines was greatly increased in mice fed rye brans. Furthermore, Bioprocessing of rye bran appears to serve as a beneficial way to improve the bioavailability of various phytochemicals.
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Amino acid-derived betaines dominate as urinary markers for rye bran intake in mice fed high-fat diet – a non-targeted metabolomics study
Molecular Nutrition and Food Research, 2015Co-Authors: Jenna Pekkinen, Hannu Mykkänen, Pekka Keski-rahkonen, Kaisa Poutanen, Valérie Micard, Marko Lehtonen, Natalia Rosa, Kati HanhinevaAbstract:Scope : Bioprocessing of whole grain cereals may affect the bioavailability of phytochemicals associated with grain fiber and ultimately lead to different health outcomes. Here, we studied the impact of long-term feeding with intact and bioprocessed rye bran on the urinary phytochemical profile of mice. Methods and results : Non-targeted HILIC-ESI-qTOF-MS metabolite profiling approach was applied on urine samples collected from 3 groups of diet-induced obese mice fed for 8 weeks with one of the three diets: high-fat (HF) control diet, HF diet enriched with intact rye bran, or HF diet enriched with bioprocessed rye bran. The most striking finding was the increased urinary excretion of several amino-acid derived betaines after both rye diets. These included proline betaine, alanine betaine, valine betaine, phenylalanine betaine, pipecolic acid betaine, and trigonelline, but not glycine betaine. Furthermore, Bioprocessing may have improved the bioavailability of rye derived phytochemicals, as higher increase in e.g. ferulic acid and benzoxazinoid metabolites were observed in urine of mice fed with bioprocessed than intact rye bran. Conclusion : Urinary excretion of various betaines was greatly increased in mice fed rye brans. Furthermore, Bioprocessing of rye bran appears to serve as a beneficial way to improve the bioavailability of various phytochemicals.
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Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran
Food & function, 2013Co-Authors: Jenni Lappi, Hannu Mykkänen, Emilia Nordlund, Kati Katina, Anna Marja Aura, Marjukka Kolehmainen, Kaisa PoutanenAbstract:Rye bran contains a high amount of phenolic acids with potential health promoting effects. However, due to binding to dietary fibre, the phenolic acids are poorly absorbed in human body. We used Bioprocessing with enzymes and yeast to release phenolic acids from the fibre complex and studied the effect of Bioprocessing on absorption of phenolic acids in healthy humans. White wheat breads fortified with bioprocessed or native rye bran, and wholegrain rye bread and white wheat bread as controls were served to 15 subjects in a randomized order in the cross-over design. Urine was collected at the basal state and over 24 hours in four-, eight-, and twelve-hour periods and analyzed for phenolic acids and their metabolites with gas chromatography. A total of six blood samples were taken over four hours to study the effect of the bread ingestion on postprandial glucose and insulin responses. Bioprocessing of rye bran increased the proportion of free ferulic acid (FA) and soluble arabinoxylan in the bread. Ingestion of the white wheat bread fortified with bioprocessed rye bran increased (p < 0.001) urinary excretion of FA particularly during the first four hours, indicating increased absorption of FA from the small intestine. The postprandial glucose and insulin responses were similar between these breads. Bioprocessing of rye bran did not affect excretion of benzoic, phenylpropionic, and phenylacetic acid metabolites. As a conclusion, bioprocessed rye bran as compared with native rye bran increased absorption of FA from the small intestine, but did not improve postprandial glucose and insulin responses.
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Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Nuria Mateo Anson, Kaisa Poutanen, Anna Marja Aura, Emilia Selinheimo, Rob Havenaar, Ismo Mattila, Pekka Lehtinen, Aalt Bast, Guido R M M HaenenAbstract:Ferulic acid (FA) is the most abundant phenolic compound in wheat grain, mainly located in the bran. However, its bioaccessibility from the bran matrix is extremely low. Different Bioprocessing techniques involving fermentation or enzymatic and fermentation treatments of wheat bran were developed aiming at improving the bioaccessibility of phenolic compounds in bran-containing breads. The bioaccessibility of ferulic acid, p-coumaric acid, and sinapic acid was assessed with an in vitro model of upper gastrointestinal tract (TIM-1). Colonic metabolism of the phenolic compounds in the nonbioaccessible fraction of the breads was studied with an in vitro model of human colon (TIM-2). The most effective treatment was the combination of enzymes and fermentation that increased the bioaccessibility of FA from 1.1% to 5.5%. The major colonic metabolites were 3-(3-hydroxyphenyl)propionic acid and 3-phenylpropionic acid. Bran Bioprocessing increases the bioaccessibility of phenolic compounds as well as the colonic end metabolite 3-phenylpropionic acid.
Kati Hanhineva - One of the best experts on this subject based on the ideXlab platform.
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Changes in the phytochemical profile of rye bran induced by enzymatic Bioprocessing and sourdough fermentation
Food Research International, 2016Co-Authors: Ville M. Koistinen, Kaisa Poutanen, Emilia Nordlund, Kati Katina, Kati HanhinevaAbstract:Abstract Rye bran is a rich source of phytochemicals, such as alkylresorcinols, benzoxazinoids, and phenolic acids, which likely are attributing to the positive health effects of whole-grain foods. In this study, we examined the effect of two types of Bioprocessing of rye bran on the phytochemical profile as compared with non-processed rye bran, using a non-targeted LC–MS metabolomics method. The four breads included in the study were commercial sourdough rye bread baked with 100% rye flour, a white wheat bread, a white wheat bread fortified with native rye bran, and a white wheat bread fortified with bioprocessed rye bran. The changes induced by the combination of enzymatic processing and yeast fermentation in the phytochemical pool were dissimilar to sourdough fermentation. Notably, the amount of free phenolic acids in bran was significantly increased, some of the hexose moieties were released from benzoxazinoids, and alkylresorcinols experienced moderate degradation. The enzymatic Bioprocessing increased the bioaccessibility of several phytochemicals, thus making breads fortified with bioprocessed rye bran attractive targets of functional food development.
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Amino acid-derived betaines dominate as urinary markers for rye bran intake in mice fed high-fat diet--A nontargeted metabolomics study.
Molecular nutrition & food research, 2015Co-Authors: Jenna Pekkinen, Hannu Mykkänen, Pekka Keski-rahkonen, Kaisa Poutanen, Valérie Micard, Natalia Rosa-sibakov, Marko Lehtonen, Kati HanhinevaAbstract:Scope Bioprocessing of whole grain cereals may affect the bioavailability of phytochemicals associated with grain fiber and ultimately lead to different health outcomes. Here, we studied the impact of long-term feeding with intact and bioprocessed rye bran on the urinary phytochemical profile of mice. Methods and results Nontargeted hydrophilic interaction chromatography-ESI-qTOF-MS metabolite profiling approach was applied on urine samples collected from three groups of diet-induced obese mice fed for 8 weeks with one of the three diets: high-fat (HF) control diet, HF diet enriched with intact rye bran, or HF diet enriched with bioprocessed rye bran. The most striking finding was the increased urinary excretion of several amino-acid derived betaines after both rye diets. These included proline betaine, alanine betaine, valine betaine, phenylalanine betaine, pipecolic acid betaine, and trigonelline, but not glycine betaine. Furthermore, Bioprocessing may have improved the bioavailability of rye-derived phytochemicals, as higher increase in, e.g. ferulic acid and benzoxazinoid metabolites were observed in urine of mice fed with bioprocessed than intact rye bran. Conclusion Urinary excretion of various betaines was greatly increased in mice fed rye brans. Furthermore, Bioprocessing of rye bran appears to serve as a beneficial way to improve the bioavailability of various phytochemicals.
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Amino acid-derived betaines dominate as urinary markers for rye bran intake in mice fed high-fat diet – a non-targeted metabolomics study
Molecular Nutrition and Food Research, 2015Co-Authors: Jenna Pekkinen, Hannu Mykkänen, Pekka Keski-rahkonen, Kaisa Poutanen, Valérie Micard, Marko Lehtonen, Natalia Rosa, Kati HanhinevaAbstract:Scope : Bioprocessing of whole grain cereals may affect the bioavailability of phytochemicals associated with grain fiber and ultimately lead to different health outcomes. Here, we studied the impact of long-term feeding with intact and bioprocessed rye bran on the urinary phytochemical profile of mice. Methods and results : Non-targeted HILIC-ESI-qTOF-MS metabolite profiling approach was applied on urine samples collected from 3 groups of diet-induced obese mice fed for 8 weeks with one of the three diets: high-fat (HF) control diet, HF diet enriched with intact rye bran, or HF diet enriched with bioprocessed rye bran. The most striking finding was the increased urinary excretion of several amino-acid derived betaines after both rye diets. These included proline betaine, alanine betaine, valine betaine, phenylalanine betaine, pipecolic acid betaine, and trigonelline, but not glycine betaine. Furthermore, Bioprocessing may have improved the bioavailability of rye derived phytochemicals, as higher increase in e.g. ferulic acid and benzoxazinoid metabolites were observed in urine of mice fed with bioprocessed than intact rye bran. Conclusion : Urinary excretion of various betaines was greatly increased in mice fed rye brans. Furthermore, Bioprocessing of rye bran appears to serve as a beneficial way to improve the bioavailability of various phytochemicals.
Emilia Nordlund - One of the best experts on this subject based on the ideXlab platform.
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Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates.
Food chemistry, 2019Co-Authors: Elisa Arte, Emilia Nordlund, Xin Huang, Kati KatinaAbstract:Abstract The effect of three combinations of Bioprocessing methods by lactic acid fermentation, cell wall hydrolyzing enzymes and phytase on the biochemical (protein, fat, carbohydrate composition) and technofunctional properties (protein solubility, emulsifying and foaming properties) of wheat bran protein isolates were evaluated. The Bioprocessing increased the protein (up to 80%) and fat content (up to 22.8%) in the isolates due to the degradation of starch and soluble pentosans. Additional proteins, globulin 3A and 3C, chitinase, β-amylase and LMW glutenins, were identified from the electrophoretic pattern of the protein isolate bioprocessed with added enzymes. Generally, the bioprocessed protein isolate had lower protein solubility and stronger net charge in pH below 7, when compared to the protein isolate made without Bioprocessing. The emulsifying properties of the protein isolates were not affected by Bioprocessing. However, the foaming stability of the protein isolates was nearly doubled by Bioprocessing with cell wall hydrolyzing enzymes and phytase.
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Changes in the phytochemical profile of rye bran induced by enzymatic Bioprocessing and sourdough fermentation
Food Research International, 2016Co-Authors: Ville M. Koistinen, Kaisa Poutanen, Emilia Nordlund, Kati Katina, Kati HanhinevaAbstract:Abstract Rye bran is a rich source of phytochemicals, such as alkylresorcinols, benzoxazinoids, and phenolic acids, which likely are attributing to the positive health effects of whole-grain foods. In this study, we examined the effect of two types of Bioprocessing of rye bran on the phytochemical profile as compared with non-processed rye bran, using a non-targeted LC–MS metabolomics method. The four breads included in the study were commercial sourdough rye bread baked with 100% rye flour, a white wheat bread, a white wheat bread fortified with native rye bran, and a white wheat bread fortified with bioprocessed rye bran. The changes induced by the combination of enzymatic processing and yeast fermentation in the phytochemical pool were dissimilar to sourdough fermentation. Notably, the amount of free phenolic acids in bran was significantly increased, some of the hexose moieties were released from benzoxazinoids, and alkylresorcinols experienced moderate degradation. The enzymatic Bioprocessing increased the bioaccessibility of several phytochemicals, thus making breads fortified with bioprocessed rye bran attractive targets of functional food development.
-
impact of enzymatic and microbial Bioprocessing on protein modification and nutritional properties of wheat bran
Journal of Agricultural and Food Chemistry, 2015Co-Authors: Elisa Arte, Emilia Nordlund, Kati Katina, Carlo Giuseppe Rizzello, Michela Verni, Rossana CodaAbstract:Besides providing dietary fiber, wheat bran is a recognized source of protein and is considered a very valuable substitute for other protein-rich sources in the food and feed industry. Nonetheless, several factors affect protein bioavailability, including bran's layered structure. This study showed the influence on the release and protein modification of wheat bran of different Bioprocessing methods involving the activation of endogenous enzymes of bran, the addition of an enzyme mixture having carbohydrase activity, and microbial fermentation. Bioprocessing in acidic conditions significantly enhanced the solubilization of protein from wheat bran, reaching the highest value in the treatment where the sole endogenous protease activity was activated. Bioprocessing through controlled fermentation allowed a more intense proteolysis and strongly impacted the in vitro digestibility of proteins. The combined use of starter cultures and cell-wall-degrading enzymes was characterized by the highest increase of phytase activity and total phenols.
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Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran
Food & function, 2013Co-Authors: Jenni Lappi, Hannu Mykkänen, Emilia Nordlund, Kati Katina, Anna Marja Aura, Marjukka Kolehmainen, Kaisa PoutanenAbstract:Rye bran contains a high amount of phenolic acids with potential health promoting effects. However, due to binding to dietary fibre, the phenolic acids are poorly absorbed in human body. We used Bioprocessing with enzymes and yeast to release phenolic acids from the fibre complex and studied the effect of Bioprocessing on absorption of phenolic acids in healthy humans. White wheat breads fortified with bioprocessed or native rye bran, and wholegrain rye bread and white wheat bread as controls were served to 15 subjects in a randomized order in the cross-over design. Urine was collected at the basal state and over 24 hours in four-, eight-, and twelve-hour periods and analyzed for phenolic acids and their metabolites with gas chromatography. A total of six blood samples were taken over four hours to study the effect of the bread ingestion on postprandial glucose and insulin responses. Bioprocessing of rye bran increased the proportion of free ferulic acid (FA) and soluble arabinoxylan in the bread. Ingestion of the white wheat bread fortified with bioprocessed rye bran increased (p < 0.001) urinary excretion of FA particularly during the first four hours, indicating increased absorption of FA from the small intestine. The postprandial glucose and insulin responses were similar between these breads. Bioprocessing of rye bran did not affect excretion of benzoic, phenylpropionic, and phenylacetic acid metabolites. As a conclusion, bioprocessed rye bran as compared with native rye bran increased absorption of FA from the small intestine, but did not improve postprandial glucose and insulin responses.
Rossana Coda - One of the best experts on this subject based on the ideXlab platform.
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impact of enzymatic and microbial Bioprocessing on protein modification and nutritional properties of wheat bran
Journal of Agricultural and Food Chemistry, 2015Co-Authors: Elisa Arte, Emilia Nordlund, Kati Katina, Carlo Giuseppe Rizzello, Michela Verni, Rossana CodaAbstract:Besides providing dietary fiber, wheat bran is a recognized source of protein and is considered a very valuable substitute for other protein-rich sources in the food and feed industry. Nonetheless, several factors affect protein bioavailability, including bran's layered structure. This study showed the influence on the release and protein modification of wheat bran of different Bioprocessing methods involving the activation of endogenous enzymes of bran, the addition of an enzyme mixture having carbohydrase activity, and microbial fermentation. Bioprocessing in acidic conditions significantly enhanced the solubilization of protein from wheat bran, reaching the highest value in the treatment where the sole endogenous protease activity was activated. Bioprocessing through controlled fermentation allowed a more intense proteolysis and strongly impacted the in vitro digestibility of proteins. The combined use of starter cultures and cell-wall-degrading enzymes was characterized by the highest increase of phytase activity and total phenols.
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bran Bioprocessing for enhanced functional properties
Current opinion in food science, 2015Co-Authors: Rossana Coda, Kati Katina, Carlo Giuseppe RizzelloAbstract:Bran is the nutritious outer layer of the cereal grain, too often discarded during milling, since its use in the food industry poses several technological problems. However, bran provides dietary fiber and many different bioactive substances, including phenolic compounds, which can exert a beneficial effect on human health. The biological value of bran can also be enhanced by different processing techniques, while at the same time also improving some of the technological drawbacks, such as loss of volume in bread and unappealing taste. This review will summarize recent Bioprocessing technologies such as enzymatic processing and fermentation, aimed at enhancing the nutritional and technological functionality of bran.